Greek style sausage

[smokininthegarden]

This sausage surpassed even my own expectations. I had been looking for a Greek style sausage on the net for awhile but nothing really caught my eye. So I decided to develop my own recipe. Of course there is nothing traditional about this but it has all of the Greek flavors I like, feta cheese, yogurt, fresh oregano, fresh garlic and red wine. With other spices of course. It is delicious wrapped in a Greek style flat bread with lettuce and tomato and some kind of yogurt sauce if you like. Kind of a tubular shaped gyro. Here are before and after photos of the cooking process.

 

[ab canuck]

That is very interesting and looks good, Being a Greek food fan as well, I have not had any type of Greek sausage before. What did you use for meat / mix ratio of meat? How did you cook them? Definitely sounds like something I would like to try.
Have you tried looking at the Len Poli site? He has 4-5 different type of Greek recipes.

 

[HalfSmoked]

Great looking sausage bet taste was just as good.

Warren

 

[smokininthegarden]

That is very interesting and looks good, Being a Greek food fan as well, I have not had any type of Greek sausage before. What did you use for meat / mix ratio of meat? How did you cook them? Definitely sounds like something I would like to try.
Have you tried looking at the Len Poli site? He has 4-5 different type of Greek recipes.

 

[SmokinAl]

Great looking sausage. I have never made greek sausage, but I like all the ingredients.
So here is another one for the ToDo list.
Nicely done!
Al

 

[smokininthegarden]

Hi the meat mix was 80% lean lamb with 20% pork fat. They were just stuffed then cooked in the oven.
I thought about smoking them but wasn’t sure how the smoke would mix with the Greek flavors.

I got the idea for a Greek sausage from Len’s site but none of his recipes were really what I was looking for.
I can post a recipe if you want to try it.

Cal

 

[pushok2018]

Your sausage looks very good and I would like to try it. If you can post a recipe it will be greatly appreciated!
Never made lamb-based sausage but always wanted to... I have a questions though: I now what was the reason to use pork fat instead of lamb fat in your sausage but am curious what if I use lamb only - lean meat and fat. Pros & cons?

 

[smokininthegarden]

Your sausage looks very good and I would like to try it. If you can post a recipe it will be greatly appreciated!
Never made lamb-based sausage but always wanted to... I have a questions though: I now what was the reason to use pork fat instead of lamb fat in your sausage but am curious what if I use lamb only - lean meat and fat. Pros & cons?

Hi I used the pork fat because the ground lamb I got from my local grocery store was very lean. I would love to
use all lamb with enough fat on it for a 80/20 grind for the added flavor but I just can’t find any in my town. But here goes.

GREEK STYLE SAUSAGE

3# lean ground lamb
10 oz ground pork fat
1# feta cheese crumbles
4 Tbl plain yogurt
1 tbl fresh minced garlic
1 bunch fresh oregano leaves removed and corsely chopped
3/4 tsp ground cumin
2 tsp ground black pepper
1/2 tsp ground coriander
1/2 tsp ground allspice
2 Tbl paprika
1/2 tsp ground thyme
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
4 tsp salt
2 tsp Amesphos
2 tsp soy protein concentrate
1 tsp corn syrup solids
1/4 cup red wine

I hope you like it.

Cal

 

[pushok2018]

Cal, thank you for the response and the recipe. Can you describe the process of cooking your sausage? Oven temp, how long did it take to finish, IM temp when you finished cooking? I never cook my sausages in oven so I am not familiar with the process.... Thank you again!

 

[smokininthegarden]

Cal, thank you for the response and the recipe. Can you describe the process of cooking your sausage? Oven temp, how long did it take to finish, IM temp when you finished cooking? I never cook my sausages in oven so I am not familiar with the process.... Thank you again!

 

[smokininthegarden]

Hi cooking sausage in an oven is very easy. Just stuff then place on a sutible pan preferably lined with foil
to ease in cleanup, 350 Fahrenheit for 20 to 30 min for natural caseing. I rarely temp my sausage, having
worked in the foodservice industry as a cook/baker for over 30 years it is very easy for me to tell if the
sausage is done by just a quick touch. But, yes the internal temp should be 160 deg.

Cal

 

[Led Freddie]

Opah! looks great.

 

[ab canuck]

Cal Thx for posting that info. I am going to talk to the wife about this one to try. We are both greek food fans.

 

[pushok2018]

smokininthegarden, I got it. Thank you!